Vinegar-Poached Game Hens

Ingredients

• 2 cup apple cider vinegar 
• 0.3 cup balsamic vinegar 
• 1  carrots roughly chopped ()
• 2  celery stalks 
• 0.7 cup chicken stock see 
• 2  cornish game hens 
• 1 tablespoon flour all-purpose
• 1 tablespoon granulated sugar 
• 1  fistful herbs mixed plus more as garnish)
• 1 tablespoon olive oil 
• 1  onion roughly chopped ()
• 2 servings salt and pepper as needed for seasoning ( )
• 1 tablespoon butter unsalted

Equipment

• sauce pan
• whisk
• pot
• dutch oven
• kitchen twine

Directions

1. Leaving the skin intact trim the birds of any obvious fat. Season them generously on all sides with salt and pepper; inside and out. Tie the legs together with twine and tuck the wings under.
2. Heat the olive oil in a Dutch oven just large enough to hold both birds.
3. Add the carrot, onion and celery and cook, stirring occasionally until softened; about 6 minutes. Season the mixture lightly and add the herbs, sugar and both vinegars. Bring the mixture to a boil then lower the heat and simmer about 5 minutes.
4. Place the birds in the pot breast side up.
5. Add enough water to barely cover them.
6. Place the lid on the pot and simmer until cooked through; about 25 minutes. Turn off the heat and let the birds rest in the cooking liquid while you make the sauce.Meanwhile melt the butter in a small saucepan.
7. Add the flour and cook, whisking for 1 minute. Gradually stir in the chicken stock and simmer until smooth and thickened; about 3 minutes. In small additions add up to about a ½ cup of the poaching liquid from the Dutch oven.
8. Add enough of the liquid to thin the sauce to your desired consistency; use your judgment. Increase the heat to a boil. The turn off the heat and season with salt and pepper.
9. Remove the chicken from the poaching liquid.
10. Let them drain well on a rack and then move them to a warm serving platter. Spoon the sauce over the birds to glaze the skin.
11. Garnish with more fresh herbs.
12. Serve warm.